Delray Beach, FL, August 24, 2012 --(PR.com
)-- Sundy House, an award-winning restaurant and boutique hotel located in Delray Beach, Florida, is now featuring a seasonal martini and desserts using star fruit that is grown in the property’s famed tropical gardens.
During August and September, Sundy House will feature the Star Fruit Martini for $11 or $8 during happy hour (bar only); the Mango and Star Fruit Bavarois (the mango is also grown on property); and Gold Star Tarts.
Located in the heart of historic downtown Delray Beach, the Sundy House is an award-winning restaurant and boutique inn, listed on the National Register of Historic Places. The secluded retreat’s luxurious guest accommodations, sumptuous décor and modern amenities are all nestled within an acre of stunning tropical gardens.
Sundy House is located at 106 South Swinton, Delray Beach, FL 33444. For more information, visit www.sundyhouse.com.
Star Fruit Martini
· 2oz star fruit puree
· 2oz jack Daniels
· ½ coconut liquor
· Shake over ice stain into a martini glass garnish with a slice of fresh star fruit.
Mango and Star Fruit Bavarois
1 cup cooked mango puree
1 ½ cup raw star fruit puree
1 cup natural yogurt
3 tsp. gelatin powder
½ cup orange juice
60 grams egg whites
3 tbsp. sugar
Mix mango, star fruit and yogurt together
Add gelatin to orange juice then add mango, star fruit and yogurt mixture
Whip egg whites with sugar and add to mixture
Refrigerate for 3 hours
Gold Star Tarts
First, prepare 15 tart shells
Next, prepare fruit for tart shells
8oz. cream cheese
½ cup sugar
2 tsp. flour
1 tbsp. milk or cream
1 tsp. vanilla
15 slices of carambola about ½ inch thick, seeds removed
Soften cream cheese, stir in sugar and flour. Beat until it is fluffy. Add egg, vanilla and cream, beating well. (Or simply blend all these ingredients in a blender.) Divide this filling among the 15 cups. Gently press a carambola slice into the filling until the top of the filling and the top of the slice are level. Place pans into a preheated 425° oven. Bake at this temperature for 6 minutes, then lower heat to 250° and bake for 8 more minutes. The appearance of these tarts is best right after baking. May be served warm or cold.